Microbicidal Activity of Tripotassium Phosphate and Fatty Acids toward Spoilage and Pathogenic Bacteria Associated with Poultry†

2005 ◽  
Vol 68 (7) ◽  
pp. 1462-1466 ◽  
Author(s):  
ARTHUR HINTON ◽  
KIMBERLY D. INGRAM
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Bacterial Flora ◽  
Aerobic Bacteria ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Microbicidal Activity ◽  
E Coli

The ability of solutions of tripotassium phosphate (TPP) and fatty acids (lauric and myristic acids) to reduce populations of spoilage and pathogenic microorganisms associated with processed poultry was examined. In vitro studies were conducted with cultures of bacteria (Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, and Staphylococcus aureus) and yeasts (Candida ernobii and Yarrowia lipolytica). Cultures of the bacteria and yeasts were suspended in solutions of TPP or mixtures of TPP with lauric or myristic acid and mixed for 5 min. Viable numbers (log CFU per milliliter) in the suspensions were enumerated on microbiological agar. Results indicated that TPP solutions are highly bactericidal toward gram-negative bacteria and that mixtures of TPP and fatty acids are highly microbicidal toward gram-negative bacteria, gram-positive bacteria, and yeasts. The microbicidal activity of mixtures of TPP and fatty acids toward the native bacterial flora of skin of processed broiler carcasses was also examined. Skin samples were washed in mixtures of TPP and fatty acid, and the populations of total aerobic bacteria, campylobacters, enterococci, E. coli, lactic acid bacteria, pseudomonads, staphylococci, and yeasts in the skin rinsates were enumerated on the appropriate microbiological media. Results indicated that washing the skin in mixtures of TPP and fatty acids produced significant reductions in the number of aerobic bacteria, campylobacters, E. coli, pseudomonads, and yeasts recovered from skin rinsates, but there was no significant reduction in the populations of enterococci, lactic acid bacteria, or staphylococci. These findings indicate that mixtures of TPP and fatty acids possess microbicidal activity against several microorganisms associated with processed poultry and that these solutions could be useful as microbicides to reduce the populations of some bacteria and yeasts associated with some poultry processing operations.

scholarly journals Malaysian Isolates of Lactic Acid Bacteria with Antibacterial Activity against Gram-Positive and Gram-Negative Pathogenic Bacteria

2012 ◽  
Vol 1 (1) ◽  
pp. 110 ◽  
Author(s):  
Belal J Muhialdin ◽  
Zaiton Hassan ◽  
Mohamed Muftah Ahmed Imdakim ◽  
Fredy Kesnawan Shah Abdul Kahar ◽  
Mohamed Mustafa Aween
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Fermented Foods ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Antibiotic Resistant ◽  
Gram Negative ◽  
Global Issue

<p>Contamination of foodstuff with foodborne and pathogenic bacteria are global issue and it is serious hazard for the health of the human. Lactic acid bacteria are well known for their health properties and their antimicrobial activity against spoilage and pathogenic bacteria. In this study, three isolates <em>Lactobacillus fermentum </em>Te007,<em> Pediococcus pentosaceus </em>Te010, <em>L. pentosus </em>G004 isolated from Malaysian fermented foods and fruits such as (tempeh, tempoyak, guava and banana) were evaluated for their antibacterial activity and antibiotic resistant against Gram-positive and Gram-negative bacteria by dual agar overlay method. The three isolates inhibited the growth of indicator bacteria and the activity was varied between weak and strong. All the isolates were resistant to the antibiotic nalidixic acid and vancomycin. The tested bacteria can be added to food as antibacterial agents to prevent the growth of harmful microorganisms.</p>

scholarly journals Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021 ◽  
Vol 31 (4) ◽  
pp. 2
Author(s):  
IDSAP Peramiarti
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Test Method ◽  
P Value ◽  
E Coli ◽  
Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of &lt;0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of &gt; 0.05.<p class="Default" align="center"> </p>

In Vitro antibacterial activity of lactic acid bacteria isolated from goat’s raw milk of Mostaganem (West Algeria) against Gram negative bacteria responsible for urinary tract infections

2016 ◽  
Vol 6 (1) ◽  
pp. 15-22
Author(s):  
Zergoug Amina ◽  
Cheriguene Abderrahim ◽  
Chougrani Fadela
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Urinary Tract ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Tract Infections ◽  
West Algeria

Urinary tract infections (UTI) are a serious bacterial pathological challenges all over the world, leading to respiratory infections, that’s why new strategies don’t cease to develop. Lactic acid bacteria having shown beneficial effects for years in various areas, may prove to be excellent candidates in medical field. The current research focused on the selection of lactic acid bacteria having the potential of an antibacterial activity against Gram negative bacteria responsible for UTI, for an eventual use as a therapeutic agent. A total of 40 isolates were isolated from goat’s raw milk of Mostaganem (West Algeria). In vitro tests were conducted in order to determine the efficiency of the isolates to produce antibacterial agents in interaction with uropathogens. Among 40 isolates, only 10 isolates identified as Lactobacilli and Lactococci were performant. The Screening showed that the inhibitor agent was proteinaceous substance. Therfore, it is noted that a treatment with presence of LAB is very encouraging as a result of the production of bacteriocin-like substance. On the other hand, LAB can be considered as a good alter-native to the large extent to the antibiotics in the treatment of UTI.

Method of Applying Sanitizers and Sample Preparation Affects Recovery of Native Microflora and Salmonella on Whole Cantaloupe Surfaces†

2004 ◽  
Vol 67 (5) ◽  
pp. 999-1004 ◽  
Author(s):  
DIKE O. UKUKU ◽  
WILLIAM F. FETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Treatment Method ◽  
Microbial Populations ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Selective Media ◽  
Selective Agar ◽  
Agar Media ◽  
Native Microflora

Standardized methods for applying sanitizer treatments to cantaloupes and for recovering surviving native microflora or Salmonella on inoculated cantaloupe after sanitizing are lacking. Accordingly, the objectives of this study were to compare four methods for applying sanitizers (dipping, dipping with rotation, dipping with agitation, and dipping with rubbing) using 200 ppm of chlorine or 5% H2O2, two recovery methods (homogenization of rind plugs in a stomacher or blender), and five selective recovery media for Salmonella. Whole cantaloupes were submerged in a cocktail of five strains of Salmonella (each at approximately 2 × 108 CFU/ml) for 10 min and allowed to dry for 1 h inside a biosafety cabinet and stored at 20° C for approximately 23 h before sanitizing. The recovery of Salmonella from whole cantaloupe without sanitizing averaged 5.09 log CFU/cm2 by blending and 4.30 log CFU/cm2 by homogenization in a stomacher for the five selective agar media. Microbial populations ( Salmonella or the indigenous aerobic mesophilic bacteria, gram-negative bacteria, lactic acid bacteria, Pseudomonas spp., and yeast and mold) were not significantly (P &gt; 0.05) reduced by treating with water regardless of the treatment method used. Sanitizing with chlorine or H2O2 by dipping, with or without rotation for 2 min, also did not reduce microbial populations. However, populations of all classes of native microflora and Salmonella were significantly (P &lt; 0.05) reduced by sanitizer treatments (2 min) applied with agitation or by rubbing. In general, sanitizer treatments applied by rubbing resulted in greater log reductions (by up to 1.7 log unit) than for treatments applied with agitation. Populations of native microflora and Salmonella recovered from cantaloupe were higher (by up to 1.8 log unit) by blending compared to homogenization in a stomacher. In most instances, selective media used did not differ significantly (P &gt; 0.05) for recovery of Salmonella after washing treatments.

scholarly journals Strong Synergy between a Eukaryotic Antimicrobial Peptide and Bacteriocins from Lactic Acid Bacteria

2003 ◽  
Vol 69 (3) ◽  
pp. 1797-1799 ◽  
Author(s):  
Torben Lüders ◽  
Gunn Alice Birkemo ◽  
Gunnar Fimland ◽  
Jon Nissen-Meyer ◽  
Ingolf F. Nes
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Inhibition ◽  
Specific Activity ◽  
Antimicrobial Effect ◽  
Gram Positive ◽  
Gram Negative ◽  
E Coli ◽  
Listeria Ivanovii ◽  
High Concentrations

ABSTRACT The antimicrobial effect obtained upon combining the prokaryotic antimicrobial peptides (AMPs; more commonly referred to as bacteriocins) pediocin PA-1, sakacin P, and curvacin A (all produced by lactic acid bacteria [LAB]) with the eukaryotic AMP pleurocidin (from fish) has been investigated. The three LAB AMPs alone were active against gram-positive Listeria ivanovii bacteria at nanomolar concentrations, whereas they were inactive against gram-negative Escherichia coli bacteria. Pleurocidin alone was active against both of these types of bacteria at micromolar concentrations. Little if any synergy between the LAB AMPs and pleurocidin against the gram-positive L. ivanovii strain was obtained. In contrast, the LAB AMPs and pleurocidin acted highly synergistically against the gram-negative E. coli strain. Nanomolar concentrations of LAB AMPs increased the growth inhibitory potency of pleurocidin by about fourfold. When micromolar concentrations of LAB AMPs were combined with 2 μg of pleurocidin/ml, 100% growth inhibition was attained, whereas pleurocidin alone at a concentration of 2 μg/ml gave no growth inhibition. Most noteworthy, when high concentrations (128 μg/ml) of pleurocidin in the absence of LAB AMPs were used over a long period of incubation (1 week), some growth of E. coli was observed, whereas 16 μg of pleurocidin/ml completely abolished growth in the presence of 64 to 128 ng of LAB AMPs/ml over the same period of time. The results clearly demonstrate that combining eukaryotic and prokaryotic AMPs can greatly increase the specific activity and broaden the target-cell range of these peptides.

scholarly journals Biosynthesized Zinc Oxide Nanoparticles Disrupt Established Biofilms of Pathogenic Bacteria

2022 ◽  
Vol 12 (2) ◽  
pp. 710
Author(s):  
Fohad Mabood Husain ◽  
Faizan Abul Qais ◽  
Iqbal Ahmad ◽  
Mohammed Jamal Hakeem ◽  
Mohammad Hassan Baig ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Zinc Oxide Nanoparticles ◽  
Pathogenic Bacteria ◽  
Oxide Nanoparticles ◽  
Antibiofilm Activity ◽  
Gram Negative Bacteria ◽  
Zno Nps ◽  
Gram Positive ◽  
Gram Negative ◽  
E Coli

Global emergence and persistence of the multidrug-resistant microbes have created a new problem for management of diseases associated with infections. The development of antimicrobial resistance is mainly due to the sub-judicious and unprescribed used of antimicrobials both in healthcare and the environment. Biofilms are important due to their role in microbial infections and hence are considered a novel target in discovery of new antibacterial or antibiofilm agents. In this article, zinc oxide nanoparticles (ZnO-NPs) were prepared using extract of Plumbago zeylanica. ZnO-NPs were characterized and then their antibiofilm activity was tested against Gram-positive and Gram-negative bacteria. The ZnO-NPs were polydispersed, and the average size was obtained as 24.62 nm. The presence of many functional groups indicated that phytocompounds of P. zeylanica were responsible for the synthesis, capping, and stabilization of ZnO-NPs. Synthesized NPs inhibited the biofilm formation of E. coli, S. aureus, and P. aeruginosa by 62.80%, 71.57%, and 77.69%, respectively. Likewise, concentration-dependent inhibition of the EPS production was recorded in all test bacteria. Microscopic examination of the biofilms revealed that ZnO-NPs reduced the bacterial colonization on solid support and altered the architecture of the biofilms. ZnO-NPs also remarkably eradicated the preformed biofilms of the test bacteria up to 52.69%, 59.79%, and 67.22% recorded for E. coli, S. aureus, P. aeruginosa, respectively. The findings reveal the ability of green synthesized zinc oxide nanoparticles to inhibit, as well as eradicate, the biofilms of Gram-positive and Gram-negative bacteria.

Chemical Characterization and Biological Activity of Escherichia coli Lipopolysaccharides

2020 ◽  
Vol 82 (6) ◽  
pp. 35-42
Author(s):  
O.S. Brovarska ◽  
◽  
L.D. Varbanets ◽  
S.V. Kalinichenko ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Fatty Acids ◽  
Biological Activity ◽  
Unsaturated Fatty Acids ◽  
Large Population ◽  
The Body ◽  
Gram Negative Bacteria ◽  
Double Immunodiffusion ◽  
Gram Negative ◽  
E Coli

Lipopolysaccharides (LPS) are specific components of the cell envelope of gram-negative bacteria, located at the external surface of their outer membrane and performing a number of important physicochemical and biological functions. The widespread in nature are representatives of Enterobacteriaceae family. Among them there are saprotrophic, useful human symbionts, as well as causative agents of acute intestinal infections. The role of saprophytic intestinal microbiota is not limited only to its participation in the digestion process. The endotoxin released as a result of self-renewal of the cell pool of Escherichia coli partially enters the portal blood and performs antigenic stimulation of the macroorganism. In addition, a small amount of endotoxin can also be released by live gram-negative bacteria, which, given the large population of E. coli in the intestine, can create a sufficiently high concentration of endotoxin. Aim. The study of composition and biological activity of lipopolysaccharides of new E. coli strains, found in the human body. Methods. The objects of investigation were strains of Escherichia coli, isolated from healthy patients at the epidemiological center in Kharkiv. Lipopolysaccharides were extracted from dried cells by 45% phenol water solution at 65–68°С by Westphal and Jann method. The amount of carbohydrates was determined by phenol-sulfuric method. Carbohydrate content was determined in accordance to the calibration curve, which was built using glucose as a standard. The content of nucleic acids was determined by Spirin method, protein − by Lowry method. Serological activity of LPS was investigated by double immunodiffusion in agar using the method of Ouchterlony. Results. In all studied E. coli LPS (2884, 2890, 2892), glucose was dominant monosaccharide (40.5, 41.1, 67.3%, respectively). LPS also contained rhamnose (1.8, 22.9, 1.6%, respectively), ribose (3.5, 6.1, 3.6%, respectively) and galactose (4.1, 20.2, 18.3%, respectively). E. coli 2884 LPS also contained arabinose (1.0%) and mannose (44.8%), while E. coli strains 2890 and 2892 LPS contained heptose (9.7 and 7.8%, respectively). Lipid A composition was presented by fatty acids with a carbon chain length from C12 to C18. As the predominant components were 3-hydroxytetradecanoic (39.2–51.3%) as well as tetradecanoic (23.1–28.5%), dodecanoic (8.9–10.9%), hexadecanoic (4.3–7.2%) and octadecanoic (1.8–2.4%) acids. Unsaturated fatty acids: hexadecenoic (2.0–17.9%) and octadecenoic (3.4–4.2%) have been also identified. It was found that octadecanoic and octadecenoic acids were absent in the LPS of 2884 and 2892 strains, respectively. In SDS-PAAG electrophoresis, a bimodal distribution typical for S-forms of LPS was observed. The studied LPS were toxic and pyrogenic. Double immunodiffusion in agar by Ouchterlony revealed that the tested LPS exhibited an antigenic activity in the homologous system. In heterologous system E. coli 2892 LPS had cross reactivity with LPS of E. coli 2890 and М-17. Since the structure of the O-specific polysaccharide (OPS) of E. coli M-17 was established by us earlier, the results of serological reactions make it possible to suggest an analogy of the E. coli 2892 and 2890 OPS structures with that of E. coli М-17 and their belonging to the same serogroup. Conclusions. The study of the composition and biological activity of LPS of new strains of Escherichia coli 2884, 2890 and 2892, isolated from the body of almost healthy patients, expands our knowledge about the biological characteristics of the species.

Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef

2008 ◽  
Vol 71 (6) ◽  
pp. 1237-1243 ◽  
Author(s):  
M. TURGIS ◽  
J. HAN ◽  
J. BORSA ◽  
M. LACROIX
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Combined Treatment ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Aerobic Bacteria ◽  
Modified Atmosphere

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 107 CFU/g. The shelf life of ground beef was determined for 28 days at 4°C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.

scholarly journals Exogenous polyunsaturated fatty acids (PUFAs) promote changes in growth, phospholipid composition, membrane permeability and virulence phenotypes in Escherichia coli

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Joshua L. Herndon ◽  
Rachel E. Peters ◽  
Rachel N. Hofer ◽  
Timothy B. Simmons ◽  
Steven J. Symes ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Membrane Permeability ◽  
Phospholipid Composition ◽  
Acid Oxidation ◽  
Gram Negative Bacteria ◽  
Membrane Phospholipids ◽  
Gram Negative ◽  
E Coli

Abstract Background The utilization of exogenous fatty acids by Gram-negative bacteria has been linked to many cellular processes, including fatty acid oxidation for metabolic gain, assimilation into membrane phospholipids, and control of phenotypes associated with virulence. The expanded fatty acid handling capabilities have been demonstrated in several bacteria of medical importance; however, a survey of the polyunsaturated fatty acid responses in the model organism Escherichia coli has not been performed. The current study examined the impacts of exogenous fatty acids on E. coli. Results All PUFAs elicited higher overall growth, with several fatty acids supporting growth as sole carbon sources. Most PUFAs were incorporated into membrane phospholipids as determined by Ultra performance liquid chromatography-mass spectrometry, whereas membrane permeability was variably affected as measured by two separate dye uptake assays. Biofilm formation, swimming motility and antimicrobial peptide resistance were altered in the presence of PUFAs, with arachidonic and docosahexaenoic acids eliciting strong alteration to these phenotypes. Conclusions The findings herein add E. coli to the growing list of Gram-negative bacteria with broader capabilities for utilizing and responding to exogenous fatty acids. Understanding bacterial responses to PUFAs may lead to microbial behavioral control regimens for disease prevention.

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